If you are looking for a comforting dinner that does not ask for much effort, these Easy Chicken Enchiladas might be exactly what you need. Soft flour tortillas, tender shredded chicken, a simple enchilada sauce, and melted cheese all come together in one warm, saucy pan. Nothing fancy, nothing over the top, just a straightforward pan of Easy Chicken Enchiladas that feels like a relaxed weeknight at home.

This recipe keeps things simple on purpose. You use cooked shredded chicken, a ready-to-go enchilada sauce, and a short list of pantry spices. The whole dish goes from skillet to baking dish to table without a lot of fuss, and it is friendly enough for picky eaters while still being satisfying for the adults at the table.

Ingredients for this Easy Chicken Enchiladas

Before you turn on the oven, it helps to have everything laid out. A little bit of prep makes the whole process feel calmer and more enjoyable.

Cooked shredded chicken (2 cups): This is the heart of the filling. You can use leftover chicken or any simply cooked chicken, as long as it is shredded.
Small flour tortillas (8 pieces): They roll easily and stay soft in the oven, making them perfect for these Easy Chicken Enchiladas.
Enchilada sauce (2 cups): This coats the chicken and covers the tortillas so they bake up tender and saucy.
Shredded cheddar cheese (1 1/2 cups): Adds that classic, sharp cheesy flavor that melts beautifully on top and inside.
Shredded mozzarella cheese (1/2 cup): Gives extra stretch and a mild creaminess when you pull the enchiladas apart.
Finely chopped yellow onion (1/2 cup): Softens in the pan and brings gentle sweetness to the chicken filling.
Olive oil (1 tablespoon): Used to sauté the onion and start the filling.
Ground cumin (1 teaspoon): Adds warmth and a cozy, savory note to the chicken.
Chili powder (1 teaspoon): Brings a mild kick and a bit of color without making the dish too spicy.
Garlic powder (1/2 teaspoon): A quick way to add garlic flavor to the filling without extra chopping.
Salt (1/2 teaspoon): Helps all the flavors in the filling come together.
Black pepper (1/4 teaspoon): Adds a gentle bite in the background.
Chopped fresh cilantro (1 tablespoon): Sprinkled on at the end for a fresh, green finish.
Sour cream (2 tablespoons): A few small dollops on top make the enchiladas feel extra cozy and creamy.

Once these ingredients are on the counter, you are already halfway to dinner. The rest is just a bit of stirring, rolling, and baking.

Instructions

Think of this recipe as a simple three-part process: flavor the chicken, roll the tortillas, and bake until everything is hot and bubbly.

Preheat and prepare the dish. Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with a little of the olive oil or a quick spray of cooking spray. This keeps the enchiladas from sticking and makes serving easier.
Soften the onion. Warm the olive oil in a skillet over medium heat. Add the finely chopped yellow onion and cook for about 3 to 4 minutes, stirring now and then, until it softens and turns slightly translucent. This step takes the sharp edge off the onion and builds a gentle base of flavor.
Season the chicken. Stir the cooked shredded chicken into the skillet with the onion. Sprinkle in the ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well so the chicken is evenly coated with the spices. You should start to smell that warm, savory aroma almost right away.
Add some sauce to the filling. Pour 1/2 cup of the enchilada sauce into the skillet. Stir it through the chicken mixture and let it warm for 1 to 2 minutes. The chicken should be moist and well coated. Remove the skillet from the heat so it is ready for filling the tortillas.
Prepare the cheese mixture. In a small bowl, combine 1 cup of the shredded cheddar cheese with the shredded mozzarella cheese. This blend will go inside the tortillas and on top, so keep it nearby.
Coat the baking dish with sauce. Spread 1/2 cup of the remaining enchilada sauce evenly over the bottom of the prepared baking dish. This thin layer keeps the tortillas from drying out and helps them soak up flavor as they bake.
Fill the tortillas. Lay one flour tortilla on a clean surface. Spoon about 1/4 cup of the warm chicken mixture in a line down the center of the tortilla. Sprinkle a small handful of the cheese mixture over the chicken. You do not need to overstuff; a modest amount rolls more easily and bakes more evenly.
Roll and arrange. Roll the tortilla snugly around the filling and place it seam-side down in the sauced baking dish. Repeat this process with the remaining tortillas and chicken mixture, lining them up close together so they fit nicely in the dish.
Cover with sauce. Pour the rest of the enchilada sauce evenly over the rolled tortillas. Try to cover all of them so the tops stay soft and absorb the sauce while baking.
Add the remaining cheese. Sprinkle the rest of the cheese mixture evenly over the top of the enchiladas. Aim for an even layer so each portion gets a good amount of melted cheese.
Bake until bubbly. Place the baking dish in the preheated oven and bake for 18 to 20 minutes. The cheese should be fully melted and bubbling, and the edges of the tortillas may turn lightly golden.
Let them rest briefly. Carefully remove the dish from the oven and let the enchiladas rest for about 5 minutes. This short pause helps them set up a bit, so they hold together better when you serve them.
Finish with sour cream and cilantro. Just before serving, spoon small dollops of sour cream over the top of the enchiladas and sprinkle with the chopped fresh cilantro. It adds a cool, creamy contrast and a touch of color.

Serve the Easy Chicken Enchiladas straight from the baking dish. The first scoop is always the messiest, but that is part of the charm: soft tortillas, saucy chicken, and melted cheese all in one warm bite.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 25 minutes
Total time: About 45 minutes
Servings: 4 people

Nutritional information

The following values are approximate and based on one serving when the recipe is divided into four portions:

Calories: 430 kcal
Carbohydrates: 32 g
Protein: 26 g
Fat: 21 g
Saturated fat: 10 g
Sodium: 980 mg
Fiber: 3 g
Sugar: 4 g

These Easy Chicken Enchiladas are meant to be flexible, so feel free to adjust portion sizes or toppings to suit the people at your table and your own preferences.

Frequently asked questions

Can I make these Easy Chicken Enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time. Roll the tortillas with the chicken mixture, place them in the baking dish, and cover with the enchilada sauce as usual. Hold back the cheese mixture and the toppings. Cover the dish and refrigerate for a few hours until you are ready to bake. When it is time to cook, sprinkle on the cheese mixture and bake until hot and bubbly. Add the sour cream and chopped fresh cilantro right before serving so they stay fresh.

Can I use a different type of tortilla for this recipe?

This recipe is written for small flour tortillas because they stay soft and are easy to roll, which keeps these Easy Chicken Enchiladas simple and reliable. If you prefer another type, you can, but stick to the same size and be aware that the texture might change. Flour tortillas will give you the soft, saucy result you see described here.

How do I store and reheat leftover enchiladas?

If you have leftovers, let the enchiladas cool to room temperature, then cover the baking dish or transfer portions to an airtight container. Store them in the refrigerator and aim to enjoy them within a couple of days. To reheat, place the enchiladas in an oven-safe dish, cover loosely with foil, and warm in a low oven until heated through, or reheat individual portions gently in the microwave. The tortillas will soften even more, but the flavors of the chicken, enchilada sauce, and cheese will still be comforting and satisfying.